Food Flavor Chemistry and Sensory Evaluation

Dear Colleagues,

The chemistry of food flavor is a topic of great interest, at the center of food research, above all because it is strongly linked to the food chain, from the characteristics of raw material to those of the food on the plate.

Flavor plays a fundamental role in determining the acceptability of food and beverages by the consumer, and therefore, chemical identification and sensory evaluation become essential components of food research or product development projects. The detection of the numerous chemical molecules underlying the process takes place through different analytical approaches, not always exhaustive in complete chemical characterization. The combination of chemical and sensory procedures often helps to complete our knowledge of them.

In recent years, many studies have helped us to understand the relationships between food flavor chemical composition and resulting sensory profile, and the influence on the aspects that determine the choices and preferences of consumers, making the results of great interest in the scientific world. These themes are still current and highly attractive in the study of food.

The purpose of this Special Issue is to collect high-quality manuscripts on research on flavor chemistry, sensory evaluation, and food consumer preferences, both for the characterization of food matrices and related to each other.

Dr. Diana De Santis
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.